Chicken Squares at The Club

I am always looking for appetizer recipes that will fill people up. Seems like we have people over in the summer right after work hours and you really don't want a heavy meal, but you want a snack that is more than just chips and salsa. These Chicken Squares are perfect! They will remind you of Vegetable Pizza, but with a heartier twist. In the summer I will grill a few extra chicken breasts, a few for chicken salad and one to make this appetizer. Enjoy!

Chicken Squares at The Club Serves 12 (or more depending on how you cut them)

2 packages (8 oz. each) refrigerated crescent rolls
1 package (8 oz.) cream cheese
2 T. mayonnaise
1 minced garlic clove
1 t. dried Ranch dressing mix
1 c. chicken; grilled, shredded or 1 can (10 oz.) chunk white, drained and flaked
1/2 small cucumber, seeded, sliced and diced
2 plum tomatoes, seeded and diced
1/2 c. shredded cheddar cheese
6 slices bacon, crisply cooked, drained and crumbled

1. Preheat oven to 375 degrees. Unroll one package of crescent rolls across one end of a 12 x 17" jelly roll pan; which has been lightly sprayed with non-stick cooking spray. Press dough to seal perforations. Continue with the second package of crescent rolls. Bake 12 - 15 minutes or until golden brown. Remove from oven; cool completely.

2. In a medium size bowl, combine cream cheese, mayonnaise, garlic and ranch dressing mix; mix well. Spread cream cheese mixture evenly over crust; top with chicken.

3. Top chicken with shredded cheese. Add diced cucumbers, tomatoes and bacon. Refrigerate 20 minutes or until you are ready to serve on the same day. Cut into squares. Refrigerate any leftovers.